Jad Youssef’s fasoulia b’lahmé (butter bean and meat stew) recipe

This cactus cooler is a simple and delicious plant-based drink

(Image credit: Doreen Williams-James)

Bright, refreshing, and nourishing, this prickly pear juice recipe from Bermudian herbalist Doreen Williams-James is a simple way to enjoy this unique cactus fruit. Prickly pear is available as an import in the UK, and can also be grown indoors. Blended with ginger and lemon, the juice is lightly spiced with citrus notes, and perfect when served over ice.

Ingredients (serves 2)

2 or 3 ripe prickly pears
1 tbsp grated ginger
Juice of one lemon
480ml of cold water
Honey or agave syrup, to taste (optional)
Ice cubes, to serve
Sprig of mint or slice of lemon, to garnish (optional)

Method

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Prepare the prickly pear carefully with gloves or tongs to avoid the tiny spines. Cut off the ends and slice them open to scoop out the flesh.
In a blender, combine the prickly pear flesh, grated ginger, lemon juice and water. Blend until smooth.
Strain the juice by pouring the blended mixture through a fine mesh strainer. Remove the pulp and seeds.
If desired, stir in honey or agave syrup to sweeten the juice. Adjust the sweetness to your preference.
Pour the juice into glasses over ice cubes. Garnish with a slice of lemon or a sprig of mint.
Any leftover juice can be stored in an air-tight container in the refrigerator for up to three days.

Doreen Williams-James’s book “Discovering Nature's Bounty: A Culinary Journey Through Wild Edible Plants” contains more plant-based recipes.

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Rebekah Evans joined The Week as newsletter editor in 2023 and has written on subjects ranging from Ukraine and Afghanistan to fast fashion and "brotox". She started her career at Reach plc, where she cut her teeth on news, before pivoting into personal finance at the height of the pandemic and cost-of-living crisis. Social affairs is another of her passions, and she has interviewed people from across the world and from all walks of life. Rebekah completed an NCTJ with the Press Association and has written for publications including The Guardian, The Week magazine, the Press Association and local newspapers.